State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, China; Gulbali Institure- Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
Food Res Int. 2024 Dec;197(Pt 1):115167. doi: 10.1016/j.foodres.2024.115167. Epub 2024 Sep 29.
The effects of tiger nut insoluble dietary fiber (TNF) (1%-3% w/w) on techno-functional properties and in vitro protein digestibility of low-fat meat emulsions were examined. The results showed that TNF (especially 2% and 3%) could improve techno-functional performances of low-fat meat emulsions in terms of water binding capacity and textural attributes, which were even preferable to the high-fat control. The improvements were associated with the attenuated fluidity of inner water within the gels, the increased storage modulus (G'), the formation of a well-joined gel network with uniformly-dispersed fat particles and the uncoiling of α-helix and the formation of β-sheet. The weakened water mobility, the heat-triggered conformational shift from α-helix to β-sheet, as well as less and evenly distributed fat particles ulteriorly led to elevated protein digestibility in meat emulsions. Therefore, TNF shows promise as a fat substitute to develop fat-reduced emulsified pork meat products with desirable quality and digestion behaviors.
研究了虎坚果不溶性膳食纤维（TNF）（1%-3%w/w）对低脂肉糜乳液的工艺功能特性和体外蛋白质消化率的影响。结果表明，TNF（特别是 2%和 3%）可以改善低脂肉糜乳液的工艺功能特性，提高其持水能力和质构特性，甚至优于高脂肪对照组。这种改善与凝胶内部水的流动性减弱、储能模量（G'）增加、脂肪颗粒均匀分散的良好结合凝胶网络的形成以及α-螺旋的展开和β-折叠的形成有关。较弱的水分迁移性、热诱导的从α-螺旋到β-折叠的构象转变以及较少且均匀分布的脂肪颗粒进一步导致肉糜乳液中蛋白质消化率的提高。因此，TNF 有望作为脂肪替代品，开发具有理想品质和消化特性的低脂乳化猪肉制品。
